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Recipes with green mango

3 recipes that use green mango, with photos, step-by-step instructions and cook times. The quickest, Penang rojak, takes 20 minutes. It is most often cooked with cucumber, lime juice and bean sprouts.

Run out of green mango? Tinned mango pulp, same weight.

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Khao yam (southern Thai rice salad)

Khao yam is breakfast in the south: in Nakhon Si Thammarat, Pattani and Songkhla, morning stalls set out trays of tightly shredded lemongrass, pomelo, long beans, bean sprouts, makrut lime leaves and toasted coconut, and you build your plate around a mound of rice, often tinted blue with butterfly pea flowers. The dressing is normally budu, a sweet fermented fish sauce from the Malay borderlands. This version makes a vegetarian 'budu' by simmering soy sauce, tamarind, palm sugar, lemongrass and shallot into a dark syrup. The result is crunchy, fragrant, sweet, salty and sour in every mouthful. Chef's tip: shred everything as finely as you can; thin slivers of lemongrass and lime leaf are pleasant, thick ones are woody.

45 minSaladsVeganGluten free
by KrazyBadal 0 views

Banh can

Bánh căn comes from Phan Rang on the south-central coast and is now a favourite of chilly evenings in Da Lat, where sellers crouch over charcoal and rows of small clay moulds, cracking a quail egg into each little cup of rice batter. The cakes come out crisp and browned underneath and soft and steamy on top, and are eaten in pairs, dunked in a sweet-sour dipping sauce with shredded green mango and herbs. Most stalls use a fish sauce dip and sometimes add squid or shrimp; this version keeps it vegetarian with a tamari sauce and spring onion oil. Chef's tip: let a little of the cooked rice in the batter go into the blender; it gives the cakes their soft, slightly chewy middle.

45 minSnacks & StartersGluten free
by KrazyBadal 0 views

Penang rojak

Few salads are as divisive or as loved as the rojak sold from carts along Penang's Gurney Drive: crisp jicama, cucumber, green mango, pineapple and guava cut into bite-size pieces and tossed in a black, toffee-thick dressing of hae ko (fermented prawn paste), tamarind and sugar. The fruit stays cold and crunchy while the sauce is sweet, sour, salty and funky at once, finished with a snowfall of crushed peanuts. Stalls often add fried dough fritters and tofu puffs for chew. Eat it as an afternoon snack or alongside grilled meats. Chef's tip: toss only just before serving; the salt in the dressing draws water out of the fruit and turns it watery within 15 minutes.

20 minSalads
by KrazyBadal 0 views

Goes well with green mango